Dessert

Sweet Potato Granola Cake Recipe

ByHarry Bern December 6, 2025December 6, 2025

Introduction

This Sweet Potato Granola Cake is a delightful treat that combines the natural sweetness of purple sweet potatoes with crunchy granola and a hint of cinnamon. It’s perfect for a cozy afternoon snack or a light dessert that surprises with its texture and flavor.

Seven muffins in white paper cups rest on a rustic wooden surface, each muffin topped with oats, black sesame seeds, and small chunks of dark fruit or nuts. The muffins are golden brown with a slightly cracked texture on top, showing the soft inside. In the foreground, a white ceramic cup handle is partially visible. The setting has a natural, warm feel with soft light highlighting the muffins' detailed textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup purple sweet potato (about 120g or ¼ sweet potato)
1 tbsp sugar
10 g unsalted butter
1 cup all-purpose flour (about 130g)
¼ tsp cinnamon
1 tsp baking powder
1 egg
4 tbsp sugar (about 60g)
40 g sesame seed oil
100 ml milk
40 g granola
A sprinkle of black sesame seeds

Instructions

Step 1: Preheat the oven to 356°F (180°C) and line an 18cm square baking tin with baking paper.
Step 2: Sift the flour, cinnamon, and baking powder together in a bowl and set aside.
Step 3: Wash the sweet potato and chop it into 1cm cubes.
Step 4: Soak the sweet potato cubes in water for about 10 minutes, then pat them dry with a paper towel and place them in a microwavable container.
Step 5: Sprinkle 1 tablespoon of sugar over the sweet potato cubes and microwave them for 2 minutes.
Step 6: Add the unsalted butter to the sweet potato container and stir to coat the cubes evenly. Set aside.
Step 7: In a large bowl, whisk together the egg and 4 tablespoons (60g) of sugar using a handheld mixer until well combined.
Step 8: Add the sesame seed oil to the egg mixture and beat to combine.
Step 9: Pour in half of the milk and gently fold in half of the sifted dry ingredients.
Step 10: Add the remaining milk and sifted dry ingredients, folding gently to form a smooth batter.
Step 11: Fold in two-thirds of the sweet potato cubes and granola, being careful not to overmix.
Step 12: Pour the batter into the prepared baking tin. Top with the remaining sweet potato and granola, then sprinkle black sesame seeds on top.
Step 13: Bake for about 20 minutes, or until a skewer inserted in the center comes out clean.
Step 14: Serve warm fresh from the oven or allow to cool before slicing.

Tips & Variations

Use purple sweet potato for vibrant color, or substitute with orange or white sweet potatoes for a milder flavor.
Try adding chopped nuts like walnuts or pecans for extra crunch.
If sesame seed oil is unavailable, a mild vegetable oil can be used as a substitute.
For a vegan option, replace the egg with a flax egg and use plant-based milk and butter alternatives.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm individual slices in a microwave for 15–20 seconds or briefly in a preheated oven. This cake is best enjoyed fresh for optimal texture.

How to Serve

The image shows four golden-brown muffins topped with dark and light nuts and seeds, each placed in a white paper cup, arranged close to each other on a rustic wooden surface. Next to the muffins is a white ceramic mug filled with a light brown cappuccino, showing a smooth swirl of frothy milk on top. In the background, a wooden spoon is slightly visible. The whole scene is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rolled oats instead of granola?

Yes, rolled oats can be used, but they won’t provide the same crunch and sweetness that granola adds. For extra texture, consider toasting the oats before folding them into the batter.

What’s the best way to chop the sweet potatoes?

Cut the sweet potatoes into approximately 1cm cubes to ensure they cook evenly and blend well into the batter without overpowering the texture.

Harry Bern